OK, so my first attempt to write about food and recipes, and I've already screwed up. I forgot to take pictures of the dinner. So the above picture looks like my spaghetti, but isn't. I'll add my pictures next time.
I am Italian. OK, not really, I'm actually 1/2 German and 1/2 Sicilian. But Italian is what I look, and it's easier to explain.
In my family making red sauce is an art form. The irony, though, is no one does it the same way, but we all adopt some of the stuff our mom taught us, and then we change it up.
I think my sister has mastered it, so I have adopted her strategies, mom's strategies and added my own twists.
I truly love meatballs myself, but my daughter has lately taken to meat sauce, so I've come up with a really good meat sauce that doesn't take too long.
Meatballs are another art form, and I will address them in a different entry.
Mama Lisa's Meat Sauce
1 lb. ground beef, I use 85/15
1/2 lb. Mild Italian Sausage
1 Walla Walla or Vidalia onion diced
4 cloves garlic minced
A couple of cans of diced tomatoes
A couple of cans of tomato sauce
(both of these can be less or more depending on your tastes)
A Tablespoon or two of Garlic Powder
A Tablespoon or two of dried Basil
Grated Parmesan cheese in the can and fresh grated Parmesan cheese
Salt and Pepper to taste
1. Brown the ground beef and Italian sausage at Med High
2. Add the onion to the pan and cook until soft
3. Add the garlic and cook a couple minutes until brown but not burned
4. Add the tomatoes and sauce, garlic powder, dried basil, salt and pepper and canned grated Parmesan cheese to taste.
5. Stir and let come just to a boil
6. Simmer anywhere from 1/2 hour to 2 hours, I usually do about an hour.
This sauce always tastes better when it's reheated, so I will save even the smallest amount and add it to a new batch to kind of season the new batch.
Make any kind of noodles you like and put the fresh Parmesan on top....MMMMMMM.
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